Here in Bishoftu, you can find a variety of excellent restaurants that feature both traditional Ethiopian cuisine as well as international options to satisfy any palate or budget.
Like people in other parts of the world, each tribe in Ethiopia has its own beliefs and attitudes relating to foods. Some of these are related to foods, others to qualities, such as hot and cold or light and heavy foods.
A number of important foods are grown in the Bishoftu area, including:
Cereals: The most important cereals are teff and corn. Teff is native to Ethiopia and used to make the country’s famous “injera” - a sourdough-risen flatbread with a unique, slightly spongy texture that is served at most Ethiopian meals. The most common types of teff are white (nech), red (geyy) and a mixture of these two (sergegna). The kind of teff most is white teff.
Tubers. Potato (Solanum tuberosum), sweet potatoes (Impomoea batatas) and in the Oromo communities Oromo potatoes (Coleus edulis) are used in the staple local diet. The local beer (tella) and Tej are traditional drinks of society…be sure to try some!
Vegetables: Onions (mainly red onions) are grown in the Bishoftu region, as is Kale (yabesha gommen). Pumpkins and green chickpeas are used seasonally while cauliflower, cabbage, red beets, and tomatoes are grown - mainly for consumption by foreigners.
Like people in other parts of the world, each tribe in Ethiopia has its own beliefs and attitudes relating to foods. Some of these are related to foods, others to qualities, such as hot and cold or light and heavy foods.
A number of important foods are grown in the Bishoftu area, including:
Cereals: The most important cereals are teff and corn. Teff is native to Ethiopia and used to make the country’s famous “injera” - a sourdough-risen flatbread with a unique, slightly spongy texture that is served at most Ethiopian meals. The most common types of teff are white (nech), red (geyy) and a mixture of these two (sergegna). The kind of teff most is white teff.
Tubers. Potato (Solanum tuberosum), sweet potatoes (Impomoea batatas) and in the Oromo communities Oromo potatoes (Coleus edulis) are used in the staple local diet. The local beer (tella) and Tej are traditional drinks of society…be sure to try some!
Vegetables: Onions (mainly red onions) are grown in the Bishoftu region, as is Kale (yabesha gommen). Pumpkins and green chickpeas are used seasonally while cauliflower, cabbage, red beets, and tomatoes are grown - mainly for consumption by foreigners.